Recipes

Crab on sourdough bread

Crab on sour dough Photo by Mae Mu on Unsplash

There are around 4,500 species of crab, ranging from the five millimetre pea crab to the Japanese spider crab with legs spanning in excess of two metres. Crabs are crustaceans belonging to the Decapoda group (“ten-footed”) which includes lobsters and prawns.

For this recipe I would recommend the Cromer crab for its sweet flavour and high ratio of white to dark meat, which has a tender texture. This crab is found on the coastal shores of Cromer in Norfolk where crab fishing provides the majority of the town’s income.

If you choose to use live crab for this recipe, you should ensure that you kill them humanely. The easiest way I find is to steam or boil in salted water for 10 minutes per 500g. Buying a dressed crab from your local fishmonger is a great alternative.

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Crab on Sourdough Bread Recipe

Recipe rating: 5.0 from 1 votes
Recipe by Chris Arkadieff Course: Brunch, LunchCuisine: GlobalDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

10

minutes
Total time

15

minutes

A perfect light lunch for those summer days with this recipe for fresh crab on toasted sourdough bread.

Ingredients

  • Mix of both white and brown crab meat

  • Generous dollop of mayonnaise

  • Good splash of Worcestershire sauce

  • Olive oil

  • Lime zest

  • Chilli to taste

  • 1-2 tbsp of chopped Parsley

  • 2 slices of sourdough bread

  • Lime wedge and parsley to serve

Directions

  • Put the mayonnaise into a small bowl and mix in the chilli and a splash of olive oil
  • Fold in the white and brown crab meat and add freshly cracked black pepper
  • Stir in the Worcestershire sauce, lime zest and parsley
  • Drizzle the sourdough bread with olive oil and salt and cook on a griddle until toasted
  • Place the crab mixture on the toasted sourdough bread and serve with a sprinkle of parsley and lime wedges. Enjoy.

Chris Arkadieff

Chris Arkadieff was born and raised in Australia where he gathered his first cooking experiences and won an Ansett “Best Apprentice Chef of the Year ” award. He was cooking on the exclusive Hayman Island in Australia, voted number two resort in the world, later he worked in Italy and did two stages in New York. He moved to London in 1999 to start working with Gordon Ramsay Group. After working first as sous chef and then head chef in London, he was in 2014 sent to Hong Kong to become the head chef for Gordon Ramsay’s group there. He is now head chef of the Strand Dining Rooms. He is also chef contributor to one of Prague’s leading food specialists Roman Vanek who wrote also a best selling cook book.

Published by
Chris Arkadieff
Tags: SB001
25 June 2020 7:15 PM